# Components:
→ Lasagne Soup
01 - 1 pound ground beef or Italian sausage
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (28 ounces) crushed tomatoes
06 - 1 can (15 ounces) tomato sauce
07 - 4 cups low-sodium chicken or beef broth
08 - 2 tablespoons tomato paste
09 - 2 teaspoons Italian seasoning
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon crushed red pepper flakes, optional
12 - 8 lasagna noodles, broken into pieces
13 - 1/2 cup heavy cream
14 - Salt and black pepper, to taste
→ Cheesy Biscuit Melts
15 - 1 1/2 cups all-purpose flour
16 - 2 teaspoons baking powder
17 - 1/2 teaspoon baking soda
18 - 1/2 teaspoon salt
19 - 1/2 teaspoon garlic powder
20 - 1/2 cup cold unsalted butter, cubed
21 - 1 cup shredded mozzarella cheese
22 - 1/2 cup grated Parmesan cheese
23 - 3/4 cup buttermilk
→ For Serving
24 - 1/2 cup ricotta cheese
25 - Chopped fresh basil or parsley, optional
# Preparation steps:
01 - Preheat oven to 425°F.
02 - In a large pot or Dutch oven over medium-high heat, cook ground beef or sausage, breaking up with a spoon, until fully browned. Drain excess fat if present.
03 - Add diced onion, minced garlic, and diced red bell pepper. Sauté for 4 to 5 minutes until vegetables are softened.
04 - Stir in crushed tomatoes, tomato sauce, low-sodium broth, tomato paste, Italian seasoning, dried basil, and crushed red pepper flakes. Bring mixture to a gentle simmer.
05 - Add broken lasagna noodles to the pot. Simmer uncovered, stirring occasionally, for about 15 minutes until noodles are al dente.
06 - Stir in heavy cream and season with salt and black pepper to taste. Allow soup to simmer gently while preparing biscuit melts.
07 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
08 - Cut cold cubed unsalted butter into the dry ingredients with a pastry cutter or fork until mixture resembles coarse crumbs.
09 - Fold in mozzarella and Parmesan cheese. Add buttermilk and stir gently until just combined, taking care not to overmix.
10 - Drop heaping spoonfuls of dough onto a parchment-lined baking sheet, yielding 6–8 biscuits. Bake for 12 to 15 minutes until golden brown. Allow biscuits to cool slightly.
11 - Ladle hot lasagne soup into bowls. Top each serving with a scoop of ricotta cheese. Place a cheesy biscuit melt on top or alongside. Garnish with fresh basil or parsley if desired.
